Guidelines for slaughtering meat cutting and further processing

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dc.creatorAnimal Production and Health Division
dc.date2024-09-01T02:35:27Z
dc.date2024-09-01T02:35:27Z
dc.date1991
dc.date2018-01-04T07:11:33Z
dc.date.accessioned2026-06-27T23:51:48Z
dc.format170
dc.formattext/html
dc.identifier2664-5165
dc.identifier0254-6019
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/t0279e
dc.identifierhttp://www.fao.org/3/t0279e/t0279e00.HTM
dc.identifier.urihttp://hdl.handle.net/123456789/293529
dc.languageEnglish
dc.relationFAO Animal Production and Health Paper
dc.relation0254-6019
dc.rightsFAO
dc.titleGuidelines for slaughtering meat cutting and further processing
dc.titleGuidelines for slaughtering meat cutting and further processing
dc.typeBook (stand-alone)

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